by apar bhandari
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Part-Timer Checklist

• GROOMING

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• HAIR (The hair is neat and tidy and follows the standards of Service Value 10)

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• SLEEVES (Rolled up and proper)

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• NAME TAG (attached correctly and visible)

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• TIE (is not loose and correctly knotted)

• SHOES (black and not tattered or broken)

• VEST & SHIRT (not stained and ironed)

• FACIAL HAIR (neatly kept or fully shaved)

• ACCESSORIES (not having too many bright or extravagant ornaments like Jewelry, bracelets, watches, rings and/or earrings)

• MASKS (Black)

• REQUIRED

• SIGN IN & OUT (where to find the paper and how to sign in and out)

• FLOOR PLAN (to show the table numbers)

• PERSONAL BELONGINGS (the cabinet where they can keep their personal belongings)

• PANTRY

• B7 (location of the store room and the keys)

• CONDEMN CLOTH (location and its use)

• CLEARING TRAYS (how to clear and segregate the Silverware, glassware and chinaware in correct racks for STWD)

• DIRTY LINEN (how to segregate the types of linen correctly)

• GLASS BOTTLES (how to dispose the empty glass bottles correctly)

• WINE & SPIRIT BOTTLES (where to keep the empty wine and spirit bottles on the side)

• BREAKAGES (how to dispose broken items in the correct bin and not the general trash)

• LINEN (how to fold the linen correctly and place them in the racks)

• WIPING (how to wipe the various glassware, chinaware and silverware for operation)

• SNACKS (how to prepare the snacks correctly and following proper hygiene standards)

• COFFEE AND TEA ORDERS (how to make basic coffee and tea orders and the condiments required)

• FRIDGE (location and what we have in it - ice tea condiments and milk)

• MADELINES (how to prepare)

• ORDER CHITS (what order chits go where depending on the time of day and to not throw any chits if they are not sure)

• BIBLE (location and it’s use)

• CUTLERY CABINET (where we top up the cutleries we wipe)

• FLOOR

• B1,B3 AND BAR CLEARING STATIONS (the area where all the trays with soiled linen and cutlery are kept)

• B1,B3 AND BAR SIDE STATIONS (where we top up the linen, Curley and the snacks for them during operation)

• B1,B3 AND LIVING ROOM WATER STATIONS (clearing empty jugs or carafes and topping them up with water)

• ORDERS (always handover the tray with the order to the floor staff and communicate all the information - like table number and any special notes to know)

This checklist was created by apar bhandari

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